Influence of hygienic quality of raw materials on biogenic amine production during ripening and storage of dry fermented sausages.

摘要: The effect of the hygienic status raw materials on biogenic amine production during ripening and storage (at 4 15°C) fermented sausages was studied. Two portions fresh lean back fat pork were stored for 5 days at −20°C (treatment A) 4°C B), respectively. Raw treatment A maintained their quality high low content. B showed from 1 to 3 log (CFU/g) higher microbial counts a index near 50 mg/kg, indicating poorer quality. influenced composition concentration amines produced sausages. Sausages (A-sausages) large accumulation tyramine (up 100 mg/kg dm) followed by putrescine cadaverine (<15 mg/kg). In contrast, B-sausages resulted in earlier much greater production, cadaverine, tyramine, levels 50-, 2.6-, 6.5-fold than those A-sausages. Oth...